- 4
- 30 mins
- 40 mins
Ingredients
- 4 pork bone-in rib chops, 3/4-inch thick
- 2 cloves garlic, peeled
- 1 cup fresh basil, packed
- 2 tablespoons lemon juice , fresh
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
Preparation
Step 1
Cooking Directions
With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.
Makes 4 servings
We used boneless loin chops, probably 1-inch thick, and grilled for 9 minutes on each side on our indoor grill, to an internal temperature of 180. That may sound high, but the chops were moist and terrific!
Top the chop with shavings of Parmesan cheese (shave from a wedge of cheese with a vegetable peeler) and toasted pine nuts, if desired. Serve with slices of ripe tomatoes and mozzarella on a bed of arugula drizzled with balsamic vinegar and olive oil or with the Pantry Basil-Garlic Rub.
Cooking Method: Grilling
There are two ways to grill pork based on the size of the cut:
•Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
•Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham